Veal with Mushroom-Wine Sauce Recipe

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Veal with Mushroom-Wine Sauce Recipe
Veal with Mushroom-Wine Sauce Recipe photo by Taste of Home
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Veal with Mushroom-Wine Sauce Recipe

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A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. “This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes,” says Julie Kocur of Abingdon, Maryland.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 veal cutlets (4 ounces each)
  • 1/2 teaspoon canola oil
  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal. Yield: 4 servings.
Originally published as Veal with Mushroom-Wine Sauce in Light & Tasty October/November 2007, p46

Nutritional Facts

1 each: 231 calories, 12g fat (4g saturated fat), 74mg cholesterol, 281mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

  • 4 veal cutlets (4 ounces each)
  • 1/2 teaspoon canola oil
  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  2. Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
  3. Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal. Yield: 4 servings.
Originally published as Veal with Mushroom-Wine Sauce in Light & Tasty October/November 2007, p46

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